Salsa Sausage Quiche (Dinner for Two Week 3)

Breakfast: Quiche

Lunch: Roast beef sandwich, Chili burger, or Chili dog, Pretzel nuggets, Fig or Prune

Dinner: Chicken or Beef, Rice or Sweet potato, Bell pepper

Two Meals One Pot Take Three

Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, and 2 cans of green chilies in a pot. Add a dash of chili powder and a dash of garlic powder. Heat through.

  1. Cook hamburger patty. Toast a hamburger bun if desired. Spoon chili mixture onto hamburger patty. Top with leftover vegetables, cheese, and/or condiments if you have any or just eat as a chili burger.
  2. Cook a hot dog. Zap hot dog bun in microwave for 15-30 seconds. Spoon chili mixture onto hot dogs. Add leftover sauerkraut, onions, cheese, and/or condiments, if desired or just eat as a chili dog.

Sweet and Savory Brisket

  1. Cut a 3 to 3.5 lb beef brisket in half and place half in a slow cooker. Combine 1 cup of ketchup, 1/4 cup of grape jelly, an envelope of onion soup mix, and 1/2 tsp of pepper in a bowl. Spread half over meat in slow cooker. Top with the second half of the brisket and then the rest of the ketchup mixture.
  2. Cover and cook on low for 8-10 hours. Slice brisket and serve with cooking juices. The leftovers are great zapped in the microwave as well as made into a roast beef sandwich with a little mayo.

Artichoke Chicken

  1. Preheat oven to 375 degrees. Drain and chop a can of water-packed artichoke hearts. Combine artichokes, 3/4 cup of grated Parmesan cheese, 3/4 cup of mayonnaise, and a dash of garlic powder in a bowl. Place 4 chicken breasts in a greased baking dish. Spread with artichoke mixture. Bake, uncovered, for 30-35 minutes.

Salsa Sausage Quiche

  1. Preheat oven to 375 degrees. Cook 3/4 lb bulk pork sausage in a skillet over medium heat. Drain. Transfer to an unbaked pastry shell. Sprinkle with 1 cup of shredded cheddar cheese. Lightly beat 3 eggs in a small bowl. Stir in 1 cup of salsa. Pour over cheese.
  2. Bake for 30-35 minutes. Sprinkle with another cup of cheese. Bake 5 minutes longer. Serve with extra salsa and sour cream.

Sweet Pretzel Nuggets

  1. Place a package of sourdough pretzel nuggets in a glass bowl. Combine 2/3 cup of vegetable oil, 1/3 of sugar, and 2 tsp of cinnamon in a small bowl. Pour over pretzels and toss to coat. Microwave, uncovered, for 2 minutes. Stir. Microwave 3-4 minutes longer, stirring after each minute. Cool to room temperature.

Note: It is sometimes hard to find sourdough pretzel nuggets. Regular pretzels can be used instead. One time I cut up sourdough bread into bite-sized pieces and toasted it before tossing with the oil, sugar, and cinnamon. 

SHOPPING LIST:

Sour cream (smallest one)

Cheddar cheese (8 oz)

Parmesan cheese

Eggs

Hamburger buns

Hot dog buns

6 bell peppers

6 sweet potatoes or yams

6 prunes (dried go well in salads, but eating fresh is great too)

6 figs (dried go well in salad, but fresh are great too)

Beef brisket (3-3.5 lb)

3/4 lb bulk pork sausage

4 boneless skinless chicken breast halves

Hot dogs

Unbaked pastry shell (9 inches)

Hamburger patties

Can of water-packed artichokes hearts

2 cans of chili with beans

2 cans of mixed vegetables

2 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

Cinnamon

Garlic powder

Mayonnaise

Ketchup

Grape jelly

Salsa (2 cups worth)

Pkg of sourdough pretzel nugget (15-18 oz)

Vegetable oil

[Also needed: Sugar, Onion soup mix, Pepper]

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Week 42

Shopping List:

1 lb chicken breasts

Sour cream and onion potato chips

Spicy brown mustard

Orange

2 lb ham steak

2 cans of great northern beans (15 oz each)

2 jars of picante sauce (16 oz each)

Chicken (You need 4 cups of cooked cubed chicken. Buy a whole cooked chicken and shred it. Buy it from the deli. Use leftovers. Cook a couple extra chicken breasts. Whatever method works best for the prices in your area)

Ground cumin

Monterey Jack cheese

Corn chips

Your favorite bread or buns

Pineapple

Radicchio

Treat yourself to an Egg McMuffin one time this week. Just for fun ­čÖé

[Also needed: ranch salad dressing, honey]

 

Breakfast: Muffin

Lunch: Chili, chicken bites, and pineapple slices

Dinner: Ham, potatoes, and radicchio

 

Chicken Chili

Combine 2 15 oz cans of rinsed and drained great northern beans, 2 16 oz jars of picante sauce, 4 cups of cubed cooked chicken, and 2 tsp of ground cumin. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Sprinkle individual servings with shredded Monterey Jack cheese. Eat with crunchy corn chips and warm bread.

 

Tangy Ham Steak

Combine 1/3 cup of spicy mustard, 1/4 cup of honey, and 1/2 tsp of grated orange peel in a small bowl. Brush over one side of a 2 lb ham steak. Broil or grill, uncovered, over medium-hot heat for 7 minutes. Turn and brush with mustard mixture. Cook for about 7 minutes.

 

Ranch Chicken Bites

Preheat oven to 350 degrees. Cut 1 lb of chicken breasts into bite-size pieces. Place in a bowl. Add 1/2 cup of ranch salad dressing and stir to coat. Let stand for 10 minutes. Add 2 1/2 cups of finely crushed sour cream and onion potato chips and toss well. Place on a greased baking sheet. Bake, uncovered, for 15-20 minutes.

Week 40

Shopping List:

1 lb of uncooked medium shrimp (peeled and deveined preferably)

Pasta (Your choice)

1 1/2 lbs of turkey parts (breasts, legs, wings, whatever you want)

2 jars of apricot preserves (12 oz ea)

Envelope of onion soup mix

Rice

2 10-oz cans of diced tomatoes and chilies (you may have to buy tomatoes and green chilies separately if you can’t find together)

2 cans of whole kernel corn

Can of black beans

Cheddar cheese

Sour cream

5 peaches

Raisins

Eggs (Save 1 whole egg and 4 egg whites for next week)

Unsweetened applesauce (Save 1/2 cup for next week)

[Also needed: soy sauce, lemon juice, chili sauce, ginger root]

 

Breakfast: Eggs and applesauce

Lunch: Soup and a peach

Dinner: Turkey casserole or shrimp pasta

 

Fast Fiesta Soup

Combine 2 10 oz cans of diced tomatoes and chilies, a can of drained whole kernel corn, and a can of drained and rinsed black beans in a pot. Heat through. Garnish bowl with shredded cheddar cheese and a dollop of sour cream, if you want.

 

Apricot Turkey Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Place 1 1/2 lbs of turkey parts in a hot skillet with a bit of oil or butter. Sprinkle with salt and pepper and any other spices you like with poultry. Sear for 5 minutes on each side. Place on top of rice. Drain a can of whole kernel corn and pour on top of turkey. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of turkey and rice. Bake for 15-30 minutes or until turkey is fully cooked. (Time will vary depending on what kind of turkey pieces you chose. Breasts take longer than wings, for example)

 

Shrimp Pasta

Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Cook pasta according to package directions. Saute shrimp in a skillet until almost finished. Add remaining marinade and heat through. Pour on top of pasta and toss.

 

Week 24

Shopping List:

Mayonnaise

Sour cream

Envelope of vegetable soup mix

Pkg of frozen chopped spinach

Can of water chestnuts

Pick 4 different kinds of veggies this week that you love to eat raw. I recommend sugar snap or snow peas, cauliflower, mushrooms, and bell peppers. Try to pick a variety of different colored things.

Can of cream of shrimp or cream of mushroom soup

Seafood seasoning

Pkg of frozen cooked medium salad shrimp (1 lb)

Rice

Pkg of mixed salad

Your choice of a ready made dessert (I like McCain’s Chocolate Cake)

 

[Note: I had company this week, which blew my budget. I had to be a little creative and use leftover things in my cupboard to create edible meals for the rest of the week]

 

Lunch: Veggies and dip

Dinner: Shrimp, rice, and salad

Dessert: Whatever you chose

 

Shrimp Newberg

Combine a can of condensed cream of shrimp or mushroom soup, 1/4 cup of water, and 1 tsp of seafood seasoning in a pot. Bring to a boil. Reduce heat. Stir in a 1 lb package of previously frozen cooked medium salad shrimp (it should be thawed at this point). Heat through. Cook rice according to package directions. Serve shrimp over rice.

 

Veggie Dip

Combine 1 cup of mayonnaise, 1 cup of sour cream, and an envelope of vegetable soup mix in a bowl. Stir in a package of frozen chopped spinach that has been thawed and squeezed dry and a can of water chestnuts that has been drained and chopped. Cover and refrigerate for at least 2 hours so the flavors set together.

Week 10

Shopping List:

Tube of refrigerated pizza dough

Jar of sauerkraut

Thousand Island dressing

4 slices of corned beef

4 slices of Swiss cheese

Cheese-flavored snack crackers (like Goldfish, Ritz, or Cheez-Its)

4 chicken breasts (I always mean boneless skinless halves unless I state otherwise)

Small sour cream

Onion

8 oz jar of process cheese sauce (like Cheez Whiz)

1 lb of thinly sliced cooked roast beef (if you have some leftover from last week, use that instead!)

6 French or Italian sandwich buns

3 or 4 chayote squashes

5 nectarines

Old fashioned oats

 

Breakfast: Pumpkin oatmeal if you have any left. If not, go back to old-fashioned oats with nuts and whatever toppings you have on hand. Cup of coffee.

Lunch: Sandwich, reuben pastries, a nectarine, crackers, and leftover cheese

Dinner: Chicken, rice, and chayote squash

 

Cheesy Beef Buns

Chop up an onion. Saute it in a skillet with 2 Tbsp of butter. Stir in 8 oz of Cheez Whiz until melted. Cook and stir until heated through. Stir in 1 lb of thinly sliced (already cooked) roast beef until evenly coated.

Spoon onto 6 French or Italian buns. Wrap each in aluminum foil. They can now be stored in the fridge or freezer until you are ready to eat one. Bake at 350 degrees for 8-10 minutes or until bread is crispy.

 

Cheesy Chicken

Place 1 Tbsp of melted butter in a microwave-safe dish and set aside. Combine 1 cup of crushed cheese-flavored crackers and 1/4 tsp of pepper. In a separate dish, melt 4 Tbsp of butter and dip each chicken breast in it. Spread each breast with sour cream (1/2 cup to cover all 4 chicken breasts). Now roll in the crumb mixture.

Place in the prepared dish. Cover loosely and microwave for 6-7 minutes. Make sure it’s cooked all the way through as older microwaves aren’t always as powerful. Let stand for 5-10 minutes before serving. This is important. Meat continues to cook in the pan even after it has been removed from the heating source if it is not disturbed too much. Try not to cut into it too much. If you have to take a peek to see if its done, make a clean, small slit on the thickest part to take a look. Try not to let too many juices out!

 

Reuben Roll Ups

Preheat oven to 425 degrees. Roll a tube of refrigerated pizza dough into a rectangle. Cut into 8 rectangles. Combine 1 cup of well drained sauerkraut and 1 Tbsp of Thousand Island dressing. Place half a slice of corned beef on each rectangle and top with about 2 Tbsp of the sauerkraut mixture and then half a slice of Swiss cheese. Roll up.

Place with seam side down on a greased baking sheet. Bake for 12-14 minutes.

 

Chayote Squash

Peel and eat it raw! It tastes like a cross between a cucumber and a pear. There is a seed in the middle you won’t want to eat, but everything else is edible. You can also roast it with a little bit of olive oil, sea salt, and pepper and it is a little more squash-like. Delicious and good for you either way!

Week 5

Shopping List:

2 1/2 lbs chicken wings (12 whole)

Soy sauce

1 bone-in wild turkey breast (about 1 1/2 lbs)

Honey mustard salad dressing

3 cans of condensed cream of chicken soup

2 or 3 chicken breasts (2 would be better, but my grocery store only packages them in groups of 1, 3, or 5 for some reason)

8 oz of sour cream

Hot pepper sauce, like Frank’s

Broccoflower if your supermarket carries it. If not, choose between broccoli or cauliflower, whichever you prefer

5 pears

Vanilla

Blueberries – 1 or 2 cartons depending on size and price

Sliced almonds

Baking powder

Cocoa powder

[Buy a 2 L of milk this week. Also needed: BBQ sauce and honey]

 

Breakfast: Whole oats with vanilla, sliced almonds, blueberries, honey, cinnamon, flax, chia seeds, almond milk or regular milk, Greek yogurt if you still have any

Lunch: Soup and a pear

Dinner: Turkey (2 nights) or chicken wings (4 nights), rice, and broccoflower

 

Buffalo Chicken Wing Soup

Cook and shred ┬áchicken breast. Hopefully you end up with 3 cups. If you have more, freeze it for another time. If you end up with less – deal. Combine 6 cups of milk, 3 cans of condensed cream of chicken soup, the 3 cups of shredded chicken, 1 cup of sour cream, and 1/4 to 1/2 cup of hot pepper sauce in a slow cooker. I like spicy food so I put in 1/2 cup of hot sauce. If you are using Frank’s, which isn’t crazy spicy, it’s adds a nice flavorful heat, as opposed to a sear-off-your-taste-buds spice. Cover and cook on low for 4-5 hours.

 

Grilled Wild Turkey Breast

Split the turkey breast in two and place in a large Ziplock. Add 1 cup of honey mustard salad dressing. Seal bag and turn to coat. Refrigerate overnight, turning occasionally.

Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes.

 

Glazed Chicken Wings

Preheat oven to 350 degrees. If the chicken wings are whole, cut into three sections and discard the wing tip part. Place in a greased baking dish. Combine 1/2 cup of BBQ sauce, 1/2 cup of honey, and 1/2 cup of soy sauce and pour over wings. Bake uncovered for 50-60 minutes.

 

Save the remaining honey mustard dressing for salads and vegetable dipping!